Dot's secret for perfect damper
BAKERS can get carried away while making damper for Australia Day competitions, but in the process the true spirit of the humble loaf can be forgotten.
With Dot Lange and Louise Adele perusing entries at Uki that was not going to happen.
“I have made it my business to explain the way real damper was made way out in the back blocks,” Ms Lange said.
“Baking powder, plain flour and cream of tartar, that was the real damper.”
Helen Fleming won after being given extra credit for her method.
“Dampers are baked on a tray, not in a tin,” Ms Lange explained.
But the sweet and sav- oury dampers were rewarded, and Mary Lambert cooked the best loaf in both categories. In the juniors Nick Myler and Carolin Ridgeway cooked the best.
“It is really impressive the kids got up early to make them, because dampers have to be eaten the same day they are baked.”
For Ms Adele, the owner of Uki's bakery, a winning damper must be cooked right through the middle.
In Uki's other awards the Pythons grade 13 soccer side was team of the year; the young achiever award went to the Uki Public School debating team; community event of the year was the public school's Eco Expo; the Uki Fire Brigade were volunteers of the year, while Mary and Scott Lambert were the village's citizens of the year.